- Eggplants - Zucchini - Tomatoes FOR THE PIPERADE: - White onions - Red bell peppers - Tomato - Garlic - Tomato paste - Olive oil - Thyme - Salt
Pre-heat your oven to 350 degrees. First, let's make the Piperade, the base of the Bayaldi. In a large, heavy bottomed pan, heat 2 tbsps of olive oil over medium heat.
Add the onions and the thyme leaves. Sautée for about 5 minutes. Pour 3 tbsps of water into the pan to deglaze the onions and then sautée for another 5 minutes until the onions become translucent.
Add in the red pepper as well as the garlic, tomato, tomato paste and the pinch of salt. Sautée for another 10 minutes.
Spoon the Piperade in the the base of a round, oven safe dish. We used our round, 10 inch Mauviel pan but you can absolutely use a 10 inch pie plate or a cast iron pan for this recipe.
EASY FRENCH CRÊPES RECIPE
TABOULÉ: COUSCOUS SALAD